Kalyn's Kitchen

Chicken Salad with Green Olives

This low-carb and Keto Chicken Salad with Green Olives will be a hit with green olive fans and adding green olive brine to the dressing makes it extra good!

PIN this tasty salad so you can make it later!

Chicken Salad with Green Olives finished salad in bowl photo with text overlay

I first made this colorful and tasty Chicken Salad with Green Olives years ago and it was an idea that just popped into my head when I had leftover rotisserie chicken and green olives in the fridge. But now that I’ve  discovered the packages of rotisserie chicken breast at Costco I’ve been making it regularly because I LOVE green olives. But let me say right up front, people who don’t like green olives aren’t going to like this salad.

Of course people who are fellow green olive fans will love everything about this salad, including the trick of adding some green olive brine to the dressing that I think makes the salad really a wow. This is a perfect salad when you just don’t want to eat anything hot, but I’ve even made it during the holidays for a red-and-green salad. The salad has crunch from the celery, creaminess from the mayo, and amazing flavor from the green olives, chicken, and tangy dressing. Try this out on the green-olive fans in your life and I promise it’s going to be a hit!

If you find you’re buying that pre-cooked rotisserie chicken regularly, check out Beat-the-Heat Low-Carb Chicken Salads for even more ways to use it!  If you want something different than salads check out Low-Carb and Keto Recipes for Leftover Turkey or Chicken for more recipes using leftover turkey or chicken.


Chicken Salad with Green Olives process shots collage

How to Make Chicken Salad with Green Olives:

(Scroll down for complete printable recipe with nutritional information.)

  1. Here’s that amazing rotisserie chicken breast from Costco (and my grocery store has a similar product) if you want to make the salad easier to make. (Check the recipe below for instructions for cooking the chicken.)
  2. Cut up 4 cups of diced chicken pieces.
  3. Slice the green olives; If you have large green olives, they’ll look prettier.
  4. Cut up one cup chopped celery.
  5. Slice green onions to make 1/2 cup.
  6. Whisk together mayo, green olive brine, lemon juice, Dijon mustard, celery seed, salt and pepper.
  7. Toss together the chicken, celery, and green onion and toss with the dressing.
  8. Then carefully stir in the sliced green olives and serve. (Season with a little salt and fresh-ground black pepper to taste.)
  9. This will keep in the fridge for several days, but you may not have any leftovers!

Chicken Salad with Green Olives close-up photo of finished salad

More Low-Carb Salads with Chicken:

Chicken, Bacon, Ranch Layered Salad ~ Melissa’s Southern Style Kitchen
Low-Carb Greek Peperoncini Chicken Salad ~ Kalyn’s Kitchen
Southwestern Chicken Salad with Bacon and Avocado ~ I Breathe I’m Hungry
Chicken and Avocado Salad with Lime and Cilantro ~ Kalyn’s Kitchen
Buffalo Rotisserie Chicken Salad ~ Aggie’s Kitchen

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Chicken Salad with Green Olives close-up photo of finished salad

Chicken Salad with Green Olives

Yield 6 servings
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Shredded Chicken Salad with Green Olives is a delicious low-carb salad and adding green olive brine to the dressing makes this extra flavorful!

Ingredients

  • 4 cups cooked chicken breast, shredded into bite-sized pieces (see notes)
  • 1 cup diced celery
  • 1 cup large green olives with pimento, sliced into crosswise slices
  • 1/2 cup thinly sliced green onions (see notes)
  • 2/3 cup mayo
  • 1 T green olive brine (liquid from the jar)
  • 1 T fresh squeezed lemon juice (see notes)
  • 1 tsp. Dijon mustard
  • 1 tsp. celery seed (optional, but good)
  • salt and fresh ground black pepper to taste (see notes)

Instructions

  1. Cut the chicken into bite-sized pieces. You'll need about 4 cups of diced chicken pieces.
  2. Drain green olives if needed and then slice the green olives; If you have large green olives, they'll look prettier in the salad.
  3. Cut up enough celery to make one cup chopped celery.
  4. Slice green onions to make 1/2 cup.
  5. Whisk together mayo, green olive brine, lemon juice, Dijon mustard, celery seed, salt and pepper to make the dressing.
  6. Toss together the chicken, celery, and green onion and toss with the dressing.
  7. Then carefully stir in the sliced green olives, season with salt and fresh-ground black pepper, and serve.
  8. This will keep in the fridge for several days, but you may not have any leftovers!

Notes

You can buy cooked rotisserie chicken for this salad or cook your own. If you’re cooking chicken breasts to make the salad, trim all fat and tendons from two very large chicken breasts. Put  them in a small pan with enough water to cover, bring to a low simmer and cook about 15 minutes, or until chicken feels firm to the touch. Let chicken cool in the water, then drain.

You can use less green onion if you prefer, but I love a lot of onion in this salad. I would use my fresh-frozen lemon juice for this recipe. I didn’t use much salt because the olives are salty.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 350Total Fat: 27gSaturated Fat: 4gUnsaturated Fat: 22gCholesterol: 70mgSodium: 965mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 23g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Chicken Salad with Green Olives thumbnail image of finished salad

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything here is a low-carb ingredient, and  this salad should be a healthy option for low-carb diet plans, including all phases of the original South Beach Diet. Use mayo or light mayo, whichever fits your eating plan.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Chicken Salad with Green Olives

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    54 Comments on “Chicken Salad with Green Olives”

  1. I just know that I am going to love this. Merry Christmas!!

  2. CJ, thanks so much. (And I agree, this would make a great potato salad. My mom always put celery seed in potato salad, which is where I learned to like it so much.)

  3. I am a sucker for anything with olives. This salad recipe sounds delicious!

    I use celery seed often in dressings too. With that hit of dijon and lemon and the briny tang of the juice. Oh yum!

    I know it wouldn't be South Beach friendly, but I think this would make a gorgeous potato salad for a summer picnic too. Kalyn, I love writing and your recipes. And, as you can see, you also give me recipe inspiration.

  4. So glad to hear you enjoyed it!

  5. When I saw this yesterday, I knew I had all the ingredients and rushed home to make it for my mom and me. We loved it, just as a salad. But as a wrap (suggested by someone else) would be wonderful, too!

  6. M- So glad you liked it. (And how I wish I had a fresh tomatoes here!)

  7. I made this today. We are loving the taste. It was great with a fresh tomato.

  8. Now my mouth is watering, nice one.
    Anne

  9. So glad people are liking this idea. And yes, I can imagine eating this in a tortilla or even as a lettuce wrap.

  10. This is definitely my kind of recipe – especially since I always seem to have a forgotten half jar of green pimento olives in the fridge or a dusty jar languishing in the pantry. Thanks for the inspiration on what to do with green olives besides eat them straight out of the brine! (Great idea putting a little into the salad. I love to do that with kalamata olive juice.)

  11. I am a HUGE fan of briny flavors and I would love to make a sandwich or wrap out of this!

  12. Karina, we were typing comments at the same time. (How I wish I could reply directly in the comment.) Thanks for the nice thoughts about the new design. I am loving it!

  13. Erika, isn't that a great new feature. So glad you're enjoying seeing the photos All credit goes to the team at Blogger. I did write to them about it, but they did all the work of making the change. I'm not sure how many people know about it yet, but I am loving it!

  14. Just stopped by to tell you how much I love that the feed posts have an image in them now – thank you!

  15. Looks so fresh and inviting. Delicious! And I love your new blog look- I know I've said that before, but- just wanted to give you props again on your re-design.

  16. Wow, that was fast! So glad you enjoyed it.

  17. I just made this for lunch, and it's absolutely delicious. Thank you for posting this recipe!

  18. Yum! I have been wishing for a "not sweet" chicken salad lately. Can't wait to try this one!

  19. What a festive green-red palette, perfect for the holidays!

  20. Okay, Kalyn – you have hit the mark with this chicken salad. Chicken, mayo, green olives – absolutely perfect!